Spanish Potato Omelette (Tortilla Española) — Classic Potato and Egg Tortilla

• 900 gwaxy potatoes (peeled and sliced 3 mm thick)
• 1large yellow onion (about 150 g, thinly sliced)
• 6large eggs (room temperature)
• 300 mlextra-virgin olive oil (used for poaching; about 75 ml is absorbed and the rest is strained for reuse)
• 8 gfine sea salt

Instructions

1. 1

   Peel the potatoes and slice them into even 3 mm rounds or half-moons so they cook at the same rate. Slice the onion thinly and keep it separate from the potatoes while you heat the oil.

2. 2

   Warm 300 ml olive oil in a 24 cm nonstick or well-seasoned skillet over medium-low heat until it shimmers but does not smoke. Add the potatoes, onion, and 5 g of the salt, then fold gently so every slice is coated in oil.

3. 3

   Cook the potato mixture for 18 to 22 minutes, turning it every 4 minutes with a spatula. The potatoes should become completely tender without browning, and the onion should soften into the oil rather than crisp.

4. 4

   Set a colander over a heatproof bowl and drain the potatoes and onion for 5 minutes, reserving the olive oil for cooking and later use. Beat the eggs in a large bowl with the remaining 3 g salt until the whites and yolks are fully combined but not foamy.

5. 5

   Fold the warm drained potatoes and onion into the beaten eggs, taking care not to mash all the slices. Let the mixture stand for 10 minutes so the potato absorbs egg and the tortilla sets with a creamy interior.

6. 6

   Wipe the skillet clean, add 15 ml of the reserved oil, and heat it over medium heat. Pour in the potato-egg mixture, level the surface, and cook for 5 to 6 minutes, loosening the edges as they set while the center remains slightly soft.

7. 7

   Place a flat plate larger than the skillet over the pan, hold it firmly, and invert the tortilla onto the plate in one confident motion. Slide it back into the skillet and cook the second side for 3 to 4 minutes, then rest for 10 minutes before cutting into wedges.